White Bean Minestrone

Serves: 8 to 10

Prep time: 15 minutes (Cooking: 20 minutes)

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a basic template for soul-satisfying soup. Minestrone by nature is a regional seasonal soup done in an improvisational way. Start with the basic beans, onions and carrot. Add celery and vary the vegetables according to the season; I use cabbage and greens as well as root vegetables or chopped fennel in autumn. Try to limit yourself to about five vegetables and have fun with it. Eat as a meal or serve a cup with grilled salmon and a salad.

Ingredients

Preparation

Sauté garlic and onion or leek in olive oil until just beginning to brown on the edges. Add remaining chopped vegetables and sauté until glossy, about 5 minutes. Add remaining ingredients and simmer 10 to 20 minutes, until vegetables are cooked through. Remove Bouquet Garni.

Serve with a splash of cider vinegar or balsamic vinegar and a sprinkle of grated cheese for garnish.

Recipe by Marie Donadio, PCC Cooks Instructor

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More about: greens, white beans

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